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Ingredients

1.5kg Coles Australian Corned Beef Silverside
1/4 cup (60ml) malt vinegar
2 tablespoons brown sugar
2 dried bay leaves
1 garlic bulb, halved crossways
6 whole cloves
1 celery stick, thickly sliced
1 brown onion, cut into wedges
2 baby fennel, quartered
2 bunches Dutch carrots, peeled
6 small parsnips, peeled
2 small turnips, peeled, quartered
12 baby potatoes
1/3 cup (80ml) maple syrup
2 tablespoons brown sugar, extra
1 tablespoon wholegrain mustard
1 tablespoon Dijon mustard

Method

Step 1 Place the beef in a slow cooker. Add vinegar, sugar, bay leaves, garlic bulb, cloves, celery, onion and fennel. Add enough cold water to just cover the beef. Cook for 4 hours on high (or 6 hours on low). Add carrots, parsnips, turnip and potatoes. Cook for a further 30 mins or until the vegetables are just tender.
Step 2 Preheat oven to 200C. Combine the maple syrup, extra sugar and combined mustard in a small bowl. Use tongs to transfer the beef from the poaching liquid to a roasting pan with the carrots, parsnips, turnip, fennel, garlic bulb and potatoes. Drizzle the mustard mixture over the beef and vegetables.
Step 3 Roast, turning vegetables occasionally, for 20-25 mins or until beef is glazed and the vegetables are golden brown.

Corned beef with mustard maple glaze

How to make Corned beef with mustard maple glaze

Ingredients

Method